These Prosciutto Melon & Mozzarella Skewers are such a delicious appetizer that I like to serve cold and make in advance! Salty proscuitto, creamy mozzarella and sweet balsamic glaze make the perfect flavorful bite!
Along with my watermelon cucumber salad, prosciutto wrapped melon is one of the most classic Italian cold appetizers to serve when entertaining especially in the summer.
A perfect bite of salty, sweet goodness. Prosciutto and cantaloupe melon also pair very well with so many other foods like bread and cheese which makes it the perfect starter for any occasion whether a cocktail party or holiday party!
The sweet, salty, tangy and acidic flavors makes these skewers one of my favorite starters to serve when entertaining.
If you love skewered appetizers, check out my popular Mini Cubano Sandwich Skewers!
Watch Aleka Make These Skewers
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Ingredient Tips
- Melon: You can use either honeydew or cantaloupe melon or BOTH!
- Mozzarella: I use bocconcini which are small bite-sized mozzarella balls. You can get them plain or marinated. Or you can marinate them yourself using garlic, red pepper flakes and fresh herbs.
- Basil: Fresh basil is a must here. It is the best herb to use for these skewers.
- Balsamic Glaze: This is simply balsamic vinegar reduced down to a thick syrup. They sell it in the vinegar section or you can make your own.
Choosing Your Prosciutto
There are two types of prosciutto: "crudo," which is uncooked and cured, and "cotta," which is cooked. For this recipe, we'll use the cured "crudo."
Prosciutto is typically sliced very thin, making it tender and almost melt-in-your-mouth.
Prosciutto di Parma is a 100% natural cured ham, free from additives, preservatives, hormones, gluten, or coloring agents. While American prosciuttos are also available, they may not be as natural. Each type of prosciutto has its own unique flavor and texture.
Another common type is serrano ham (or Jamon Serrano), a Spanish dry-cured ham.
Since these skewers use just four ingredients, I recommend choosing the best cured ham you can find.
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Assembling & Serving Tips
If you are serving these skewers to guests, I highly suggest making them in advance!
All you need is some toothpick skewers and saran wrap.
When assembling, I suggest folding your prosciutto before skewering. You want your prosciutto skewers to look neat without prosciutto falling off. Then use the mozzarella balls and melon to "sandwich" the prosciutto in the middle.
I also think they look best with the basil leaf on top so you can still see it. Stick with smaller basil leaves so the skewer looks more proportionate.
Lay your skewers on their side in a row and cover well with saran wrap until ready to serve. Do this 1-2 days in advance.
Cantaloupe or HoneyDew?
Tips For Cutting The Melon
Most people prefer prosciutto with cantaloupe melon rather than honeydew melon but both would be delicious. Honeydew melon is a bit sweeter but just as tasty. You can even use both for a more colorful skewer.
Just make sure you choose the BEST melon you can find. Nothing is worse than a sour, unjuicy melon.
If you want your prosciutto melon skewers to STAND UPRIGHT, it is important to cut your melon into cubes and skewer them last. If you don't mind how you serve your skewers, then cut your melon however you prefer.
I used a melon baller and placed the skewers upright on its FLAT side. Here is an inexpensive melon baller you can grab. If you like your melon more round, then simply lay your skewers flat on a serving platter. The round melon would match your round mozzarella perfectly!
To be honest, using a melon baller is quicker then cutting into perfectly sized cubes.
FAQ's
Prosciutto pairs well with sweet juicy fruits such as melon, cantaloupe, pairs or figs.
Keep your skewers around 3" in length. This is ideal to fit one melon square, one mozzarella ball and some prosciutto without too much extra skewer.
No. Balsamic vinegar is sweeter and thicker. You can make your own by adding sugar to balsamic vinegar and simmering it down for about 20 minutes until it thickens up.
Other skewered appetizers you'll love!
Prosciutto Melon & Mozzarella Skewers (w/ Balsamic Glaze)
Equipment
- Small skewers/toothpicks
Ingredients
- 1 lb. cantaloupe melon
- 5-6 oz. Prosciutto, thinly sliced
- 10-12 oz. marinated mozzarella balls (approx. 16-20)
- 16-20 fresh basil leaves, smaller in size
- 1-2 tablespoon balsamic vinegar glaze
Instructions
- Cut your cantaloupe into small cubes that are about 1" wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.
- Tear/rip your prosciutto into small pieces/strips.
- Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.*When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.
- To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.
- Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.
Arlene
I made it to take to a wine and cheese party. They tasted great. I could not find small skewers so I used kebab type skewers and cut them with cutting pliers.
Aleka Shunk
Perfect! So glad they were a hit!